Brocciu Cheese vs Raclette du Valais Cheese

Q: Is Brocciu Cheese the same as Raclette du Valais Cheese?

No. Brocciu Cheese and Raclette du Valais Cheese are distinct cheeses from France and Switzerland respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Brocciu Cheese for Raclette du Valais Cheese?

In most recipes you can swap Brocciu Cheese for Raclette du Valais Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Brocciu Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Brocciu Cheese is a soft, creamy goat or sheep-milk cheese from France, while Raclette du Valais Cheese is semisoft, smooth and made from cow milk, originating in Switzerland.

What Is Brocciu Cheese?

Brocciu is a Corsican cheese made from a mix of whey and ewe's milk. It is eaten fresh or ripened for a few weeks, and it holds less lactose than Italian ricotta, which it often replaces.

What Is Raclette du Valais Cheese?

Raclette du Valais is a semi-hard cow milk cheese from the Swiss Canton of Valais, sold in wheels of about 6 kg (13 lb). It holds an AOP and is used above all for melting in the dish that shares its name.

What's the Difference Between Brocciu Cheese and Raclette du Valais Cheese?

Origin: Brocciu Cheese (France), Raclette du Valais Cheese (Switzerland)
Milk type: Brocciu Cheese (goat's or sheep's milk), Raclette du Valais Cheese (Cow's milk, Eringer breed)
Milk treatment: Brocciu Cheese (pasteurized), Raclette du Valais Cheese (Raw)
Texture: Brocciu Cheese (Soft, creamy), Raclette du Valais Cheese (Semisoft, smooth)
Rind: Brocciu Cheese (None), Raclette du Valais Cheese (Washed)
Aging: Brocciu Cheese (Fresh or matured), Raclette du Valais Cheese (Minimum of 3-4 months, can vary based on cheesemaker)
Taste: Brocciu Cheese (Meltingly creamy, saltier when matured), Raclette du Valais Cheese ('Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal')

Side-by-Side Comparison

	Brocciu Cheese	Raclette du Valais Cheese
Country of Origin	France	Switzerland
Specific Origin	Corsica	Canton Of Valais
Milk Type	Goat's or sheep's milk	Cow's milk, Eringer breed
Milk Treatment	Pasteurized	Raw
Texture	Soft, creamy	Semisoft, smooth
Rind	None	Washed
Aging	Fresh or matured	Minimum of 3-4 months, can vary based on cheesemaker
Taste	Meltingly creamy, saltier when matured	'Slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'

Taste Comparison: Does Brocciu Cheese Taste Like Raclette du Valais Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' character. More specifically, Brocciu Cheese shows creamy, delicious aroma; becomes saltier and more intense when matured, while Raclette du Valais Cheese leans toward 'floral', 'vegetal', 'fresh butter'. Aging plays into this as well. Brocciu Cheese at fresh or matured develops a different profile than Raclette du Valais Cheese at minimum of 3-4 months, can vary based on cheesemaker.

Can You Substitute Brocciu Cheese for Raclette du Valais Cheese?

Brocciu Cheese can stand in for Raclette du Valais Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for semisoft, smooth. Flavor-wise, Brocciu Cheese reads as meltingly creamy, saltier when matured while Raclette du Valais Cheese brings 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal' notes.

Which Is Better, Brocciu Cheese or Raclette du Valais Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Brocciu Cheese. For a semisoft, smooth profile, Raclette du Valais Cheese is the better fit. Flavor-wise, Brocciu Cheese suits recipes that want meltingly creamy, saltier when matured notes, while Raclette du Valais Cheese fits dishes calling for 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

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Frequently Asked Questions

Is Brocciu Cheese the same as Raclette du Valais Cheese?

No, they're distinct cheeses. Brocciu Cheese originates in France, while Raclette du Valais Cheese comes from Switzerland. Brocciu Cheese is made from goat or sheep milk; Raclette du Valais Cheese uses cow. Aging also differs: Brocciu Cheese is typically aged fresh or matured, Raclette du Valais Cheese minimum of 3-4 months, can vary based on cheesemaker.

Is Brocciu Cheese similar to Raclette du Valais Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Brocciu Cheese for Raclette du Valais Cheese?

You can, but expect a shift in richness and milk character.

Does Brocciu Cheese taste like Raclette du Valais Cheese?

Brocciu Cheese reads as meltingly creamy, saltier when matured, while Raclette du Valais Cheese is 'slightly lactic', 'milky', 'mildly acidic', 'fresh butter', 'floral', 'vegetal'.

What is Brocciu Cheese made of?

Brocciu Cheese is made from goat or sheep milk (pasteurized). It's typically aged fresh or matured. It originates in France.

What is Raclette du Valais Cheese made of?

Raclette du Valais Cheese is made from cow milk (raw), using animal rennet. It's typically aged minimum of 3-4 months, can vary based on cheesemaker. It originates in Switzerland.

Which should I choose, Brocciu Cheese or Raclette du Valais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brocciu Cheese is soft, creamy, while Raclette du Valais Cheese is semisoft, smooth.